Almond Coffee Cake

Almond Coffeecake

Since we’re out of cereal and I’m on vacation from school I decided to throw a coffee cake together for breakfast. I followed The Joy of Cooking recipe for sour cream coffee cake with a couple of alterations. I substituted 1/2 cup of almond meal for 1/2 cup of flour, added about a teaspoon of almond extract, a dash of ginger and nutmeg, and used almond meal and coconut flour for the streusel topping. It was moist and tender (despite the fact that I added the toping about 10 minutes into baking because I forgot about it).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s